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Pumpkin muffins with candied pepitas from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • ground cinnamon
  • molasses
  • oranges
  • canned pumpkin purée
  • eggs
  • all-purpose flour
  • butter
  • ground cloves
  • sugar
  • pepitas

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Notes about this recipe

  • Frogcake on October 06, 2017

    Made these again as they are a family favourite. The recipe makes 12 large muffins. I didn't have pumpkin so substituted it with mashed butternut squash and puréed pears - to the equivalent of two cups. They were very delicious with the pepita topping.

  • anya_sf on September 04, 2017

    I made 1/2 recipe, yielding 11 "normal" muffins. (Of course, this just means we each ate 2 muffins...) Baking time was 25 min. Despite the amount of sugar, the sweetness level was just right. I used white whole wheat flour, which worked well with the hearty texture. Regular whole wheat flour would probably even work. The muffins have a strong pumpkin flavor, with a nice amount of spice. Making the batter a day ahead worked well. I topped them with roasted, salted pepitas, not the candied pepitas. They were very good, although not my favorite recipe because they are rather high in fat and sugar.

  • Frogcake on December 30, 2016

    Excellent. Love the candied pepitas on the top. Have sprinkled brown sugar and sesame seeds when I don't have pepitas.

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